1 cube vegetable bouillon
¼ cup hot water
1 onion, chopped
1 clove garlic, minced
1 smoked ham hock
2 bunches collard greens, chopped
1 tablespoon dried oregano
1 tablespoon red pepper flakes
2 cups vegetable broth
5 cups water, or as needed to cover
1 cup long-grain white rice
salt and ground black pepper to taste
Cover black-eyed peas with water in a large soup pot, bring to a boil, and boil for 2 minutes. Reduce heat to low and simmer peas for 1 hour. Drain. Dissolve vegetable bouillon cube in 1/4 cup hot water in a small bowl; pour bouillon into slow cooker. Stir black-eyed peas, onion, garlic, ham hock, collard greens, oregano, red pepper flakes, and vegetable broth into the cooker. Add 5 cups of water or as needed to cover. Cook 5 hours on High. Stir rice into stew and cook 1 more hour. Remove meat from ham hock, chop meat, and return to stew. Season with salt and black pepper. You can use collard greens, turnip greens, or kale. Rice can be cooked separately and served with peas.